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Amazing Pickled Root Vegetable Salad + Coffee Free

Posted Nov 20 2012 11:42pm
Good Evening and Happy Tuesday!

Is everyone ready for Thanksgiving?  We are getting there.  The kids are off of school this week and they are going to be my sous chefs in the kitchen this week.  We did a little grocery shopping today as well as a bit of cooking.  Emmet is my traditionalist and wants to make the traditional Thanksgiving dinner.  Zoe is a little ho-hum about the meal so we decided to try a dish we saw on The Cooking Channel- Pickled Root Vegetable Salad.  Oh my goodness, this salad is right up my alley and think it would make a great addition to anyone's Thanksgiving celebration!





Pickled Root Vegetable Salad
recipe adapted from Kelsey Nixon of Kitchen Essentials
Ingredients2 medium golden beets, peeled and sliced 1/8-inch thick1 medium parsnip, peeled and sliced 1/8-inch thick1 medium sweet potato, peeled and sliced 1/8-inch thick2 medium red beets, peeled and sliced 1/8-inch thick1 small red onion, thinly sliced3 cups apple cider vinegar3/4 cup sugar1/4 cup kosher salt1 teaspoon mustard seeds1 teaspoon celery seed

DIRECTIONS
Combine the golden beets, parsnips and sweet potatoes in a heatproof mixing bowl, and combine the red beets and onions in another heatproof mixing bowl to prevent any bleeding from the red beets. 

Combine the vinegar, sugar, salt, mustard seeds, celery seed, peppercorns, garlic and 1 cup water in a saucepan. Bring the mixture to a boil over medium-high heat to dissolve the sugar and salt. Pour some of the hot pickling liquid over the red beets and onions just until they are submerged, and then pour the remaining liquid over the golden beets, parsnips and potatoes. Let the vegetables sit in the pickling liquid until just tender, about 1 hour. Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil.

 The hardest part of this salad is slicing the vegetables, other than that this dish comes together nicely.  Every time I use my mandolin I almost slice off a digit or two : )   Tonight I somehow, sliced into my palm.  Other than that, you slice the veggies, pour the pickling juice over them, let them pickle for 1 hour and then your are ready to plate and garnish.  So easy!


Sweet Potatoes, Parsnips and Golden Beets go into one bowl.



Plate this salad by placing pickled Beets and Red Onions on the bottom so they don't bleed.  Top with the pickled  Sweet Potatoes, Parnsips and Golden Beets.  Sprinkle with creamy Goat Cheese and crunchy Pistachios.  Drizzle with Olive Oil and you are ready to go.



Oh my goodness, this salad is so delicious.  The veggies still have a bite to them and the creamy and tangy goat cheese is the perfect compliment to the salad.  The color burst and added crunch of the pistachios send me over moon!



Absolutely stunning!
I would definitely give this recipe a try!

Now, on a personal note, I am on day 7 of being coffee-free.  I have to give up  my beloved coffee from time to time because it really does not serve my body well.  Every time, I give up coffee, I feel better, more hydrated and even lose a few pounds. Yay!  I have not given up caffeine completely,  I have been starting out my morning with my favorite green elixir.  (I love the word :  )  and I love this drink!




Dreamy Green Elixir
Serves 2


2 scoops of Sei Mee Tea (or Matcha Tea) divided
16 oz of boiling water (slightly cooled) divided,
1/2 cup of brewed Yerba Mate Tea, divided
Splash of milk or non-dairy milk product of choice (I used Organic Unsweetened Vanilla Hemp Milk)
2 tsps raw honey, divided

Add one scoop of Sei Mee Tea into each mug and add slightly cooled boiling water. Next add 1/4 cup of Yerba Mate tea and stir together. Add milk product and raw honey, stir well.

Enjoy!
I am feeling great and I even survived being coffee free after my daughter's 10th Birthday sleepover!  We shall see how long this lasts but I really am feeling better and would just like to treat myself to a latte from time to time.  You no me...... I don't like feeling deprived!

On the exercise front, I have been running, going to Body Pump and doing yoga.  I have a couple new workouts that I am going to try to squeeze in this week.  Time to shake up the routine!  I also need to pump it up a bit because I plan on eating this:



Emmet really wanted to have Cherry Pie for Thanksgiving so we made one today!
Recipe to follow tomorrow....
Off to watch DWTS with the kids.  Have a fabulous rest of your day everyone.
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